You may also like
Categories:Viewed: 59 - Published at: 4 years ago
Ingredients
- 1 1/2 cups dried pinto beans, soaked in water overnight and drained
- 1 1/2 cups unconverted rice (like Canilla )
- 1 cup finely chopped fresh or well-drained canned tomatoes
- 2 tablespoons finely chopped onion
- 1 clove garlic, peeled
- 3 tablespoons vegetable oil
- 3 1/2 cups chicken broth, homemade or low-sodium canned
- 1 teaspoon salt, plus more to taste
- 6 poblano peppers, roasted, peeled, stemmed, seeded and cut into thin strips
Method
- Place beans in a large pot.
- Cover with water.
- Simmer until beans are tender, about 1 1/2 to 2 hours, adding water as needed to keep beans covered.
- Drain.
- Follow the directions for Mexican rice, adding the roasted peppers with the chicken broth and salt in Step 3.
- When rice is cooked, stir in beans.
- Serve hot.
